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This hearty mini chicken pot pie recipe transforms a classic comfort food into convenient single servings that are perfect for family dinners, potlucks, or meal prep. The flaky biscuit exterior cradles a creamy chicken and vegetable filling that delivers all the nostalgic flavors of traditional pot pie without the fuss.
I first created these mini pot pies when hosting a neighborhood potluck and needed something portable yet impressive. They disappeared within minutes, and now they're requested at every gathering I attend. The combination of the flaky biscuit crust with the creamy filling hits all the comfort food notes without hours of preparation.
Ingredients
- Flaky layers biscuits: these create the perfect buttery crust that puffs beautifully around the filling
- Cream of chicken soup: provides the rich, creamy base without making a roux from scratch
- Cooked chicken: using canned chicken saves time, but freshly cooked adds extra flavor
- Frozen mixed vegetables: a convenient blend of carrots, peas, corn and green beans that add color and nutrition
- Garlic powder: infuses the filling with aromatic flavor without the prep work of fresh garlic
- Onion powder: adds depth without the tears or chopping
- Dried thyme: this herb is essential for that classic pot pie flavor profile
- Salt and pepper: always adjust to your personal taste preference
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 400°F and prepare your muffin tin with a light coating of cooking spray. The proper temperature ensures the biscuits will puff up nicely while cooking the filling thoroughly.
- Create Your Filling:
- Combine the cream of chicken soup, chicken, and thawed vegetables in a large bowl. Sprinkle in all seasonings and mix thoroughly. Make sure your vegetables are fully thawed to prevent excess moisture from making the biscuits soggy.
- Form The Biscuit Crusts:
- Open your cans of biscuits and gently flatten each one with your palm or a rolling pin until about 1/4 inch thick. Press each flattened disc into a muffin cup, shaping it to create a well while allowing the edges to extend slightly over the rim. Work quickly as the biscuit dough becomes more difficult to shape as it warms.
- Fill Each Cup:
- Spoon the chicken mixture into each biscuit cup, filling about three quarters full. Resist the temptation to overfill as the mixture may bubble over during baking. The biscuits will rise and partially enclose the filling as they bake.
- Bake To Golden Perfection:
- Place the filled muffin pan in your preheated oven and bake for 15 to 20 minutes. Look for golden brown biscuit edges and bubbling filling as indicators of doneness. The bottom of the biscuits should be fully cooked, not doughy.
- Cool Before Serving:
- Allow the mini pies to rest in the pan for 5 minutes after removing from the oven. This cooling period helps the filling set slightly and makes removal easier. Use a butter knife around the edges to gently loosen before lifting out.
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My favorite aspect of these mini pot pies is their versatility. My daughter loves picking out the carrots and my son doubles up on the chicken. I always make a double batch because they reheat beautifully for lunches throughout the week, saving me from the midday cooking scramble.
Make-Ahead Options
These mini pot pies shine as a make ahead meal option. You can prepare the filling up to two days in advance and store it in the refrigerator. When ready to bake, simply assemble with fresh biscuit dough. Alternatively, bake the pies completely, cool thoroughly, and freeze in an airtight container for up to three months. Reheat frozen pies in a 350°F oven for about 20 minutes or until heated through.
Customization Ideas
The basic recipe provides a perfect canvas for endless variations. Try adding a quarter cup of shredded cheddar cheese to the filling for extra richness. Experiment with herb combinations like rosemary and sage instead of thyme for a different flavor profile. For a spicy kick, mix in a tablespoon of hot sauce or diced jalapeños. You can also substitute turkey for chicken after Thanksgiving or add diced ham for a different protein option.
Serving Suggestions
These mini pot pies stand beautifully on their own as a complete meal, but they pair wonderfully with simple sides. Serve alongside a crisp green salad dressed with vinaigrette to balance the richness of the pies. For heartier appetites, add roasted root vegetables or mashed potatoes. They also make excellent appetizers for parties when made in mini muffin tins and served with cranberry sauce for dipping.
Frequently Asked Questions
- → Can I use fresh chicken instead of canned?
Absolutely! You can use 2 cups of fresh, cooked, and shredded chicken in place of canned chicken for this recipe.
- → What vegetables can I use as substitutes?
Feel free to substitute with fresh or frozen vegetables like diced carrots, peas, corn, or green beans.
- → How can I make the crust crispier?
Pre-baking the biscuit crusts for 3-5 minutes before adding the filling can help achieve a crispier texture.
- → Can these be prepared in advance?
Yes, you can prepare and assemble them the night before. Refrigerate covered, then bake fresh when ready to serve.
- → What sides pair well with these pies?
Pair these with a side salad or roasted vegetables for a complete and balanced meal.